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These corn pancakes are soft and custard-like on the inside. This recipe uses cream style canned corn for the perfect texture. The pancakes are easy to make and delicious for breakfast.
Corn pancakes for breakfast and brunch
These corn pancakes are custard-like on the inside. That makes them incredibly delicious!
They are a bit different from classic pancakes because the inside is so soft. Have you ever tried corn pudding? This is the pancake version of it.
Moreover, you get bits of corn kernels with each bite. The cream style corn gives it just the right amount of texture.
This corn pancake recipe uses simple ingredients you can easy find at the grocery store. Actually, you might already have everything in your kitchen.
For these corn pancakes, you’ll need:
- can of cream style corn
- baking powder
Use canned cream style sweet corn
The best part about this corn pancake recipe is that it uses canned cream corn. The creamed corn gives these pancakes a subtle sweet taste.
Also, the pancakes end up having a light and custard-like texture. I especially like using canned creamed corn because it’s a handy pantry staple.
How to make corn pancakes
These corn pancakes are simple to make. They will be on the griddle in no time!
The full recipe is below, but I’ll share some tips and tricks so you get these perfect right away.
Two bowl process
This pancake recipe is essentially a 2 bowl process. Use one bowl to mix the dry ingredients together. Use another bowl to mix the wet ingredients together.
Then, combine the two bowls together. Last, stir in the melted butter.
Cook the corn pancakes in butter
I cook these cream corn pancakes in butter so they have an extra rich taste. Before I add each batch of pancake on the griddle, I melt a little butter.
If you have a silicone brush, use that to spread the melted butter around. It will give your pancakes a beautiful lacy appearance.
Unfortunately, I didn’t do it for this batch of pancakes so I can’t show you with these photos. But you can see what I mean by lacy appearance in this thin pancake recipe.
Compared to these photos, the difference is noticeable. For the photos below, I simply swirled the pan around with the melted butter.
Adjust the stove heat as necessary
These pancakes cooked on medium heat for me. However, stoves and pans handle heat differently.
You might need to adjust to a medium-low heat. Do this especially if your pancakes are browning too quickly before cooking.
For example, this might happen if you are using a cast iron griddle as opposed to an aluminum griddle.
When to flip
After dropping the pancake batter on the griddle, keep an eye on it. The bottom of the pancakes should be a light golden brown color when you flip it.
At the same time, the edges of the pancakes should look a bit dried. Additionally, the tops of the pancakes should have bubbles on the surface.
Once you flip each pancake, cook it for an additional couple of minutes. Leave it on the griddle until both sides are a light golden brown color.
Toppings for corn pancakes
Personally, I like these corn pancakes with just a touch of maple syrup for breakfast. It doesn’t need classic pancake toppings such as whipped cream or berries.
Other toppings that would work equally well:
- drizzle of honey
- simply plain
- smear of salted butter
- sprinkle of sea salt
This pancake is subtly sweet. As such, it handles maple syrup and honey well as a topping.
However, it can easily be eaten plain and as a side dish to a savory meal. If so, a smear of salted butter would work great!
Enjoy this corn pancake recipe
I really hope you enjoy this corn pancake recipe. We love cross between the soft corn pudding texture and a pancake.
If you have any questions feel free to leave them in the comments below.
Other breakfast recipes with corn
Love corn? If so, here are a some other breakfast recipes that use corn as an ingredient.
This breakfast recipe is great for Thanksgiving morning. If you are looking for more inspiration, check out 50+ Thanksgiving breakfast ideas.
Serves: 18 3-inch pancakes
These corn pancakes are soft and custard-like on the inside. This recipe uses cream style canned corn. The pancakes are easy to make and perfect for breakfast.
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- 1 can sweet corn cream style (14 ounce)
- 3 tablespoons unsalted butter – melted
- butter – for cooking
In a large bowl, mix together the flour, sugar, baking powder and salt.
In a separate medium bowl, beat together the egg and corn.
Make a well in the dry ingredients. Slowly add in the wet ingredients while mixing everything together. Lastly, mix in the melted butter.
Heat a griddle on medium heat. Depending on your pan and stove, you may need to adjust the heat to medium-low if your pancakes are browning too quickly.
Melt a pat of butter on the pan for cooking. Drop on about ¼ cup of batter per corn pancake, making a 3-inch round. Cook for about 2 minutes, until the edges look set and there are bubbles on the surface. Flip and cook an additional 2 minutes.
Repeat the previous step with the remaining batter. Serve warm with maple syrup.
Cal : 68kcal
Note: Nutrition information is a rough estimate.